Addictive Hearts of Palm Dip

Easy, totally addictive Hearts of Palm Dip recipe: People will beg you for this recipe and it's SO simple! | Stacie Billis

I make this dip for every gathering I host. And every time — EVERY time— people ask me to share the recipe for them. It’s that good.

I’m always happy to oblige, though I feel like its simplicity betrays me a little bit. Like, when I make something this delicious it should be crazy complicated or at least totally ingenious. Because Stacie is a professional cook. But instead, this recipe is as easy as easy gets, with just five ingredients (including salt!).

An easy Hearts of Palm dip recipe that yields a lighter, tangier and totally addictive version of hummus | Stacie Billis

If you’ve never had  hearts of palm, they are the edible inner part of the stem of a cabbage palm tree. They are easy to find in the supermarket in either a can or a jar and taste quite a bit like canned artichokes. They usually cost the same too.

This dip is made almost exactly like hummus, but yields a lighter, tangier dip that’s super refreshing and a perfect balance to the cheese boards and rich foods usually found on party spreads, especially around the holidays.

Note:

This is easier and faster to make than hummus and my kids love it. When this dip isn’t making me look good at a party, it’s serving as an after-school snack.

Hearts of Palm Dip

Makes about 1 cup

Ingredients

1 (14-ounce) can or jar hearts of palm, roughly cut into 1- to 2-inch pieces if not already cut

2 tablespoons freshly squeezed lemon juice (from about 1 juicy lemon)

1 teaspoon roughly chopped garlic (from about 1 clove)

1/8 teaspoon salt, plus more to taste

1/4 cup plus 2 tablespoons olive oil

1

Place the hearts of palm, lemon juice, garlic and salt in the bowl of a food processor and whiz on high speed for 10 to 20 seconds.

2

Stop the food processor, scrape down the sides, and turn on again, this time adding the oil in a slow, steady stream. Keep the machine running until the dip is smooth and creamy. Taste and season with more salt, if desired; pulse two to three times to blend well. Transfer the dip to a bowl and serve immediately or store in a sealed container in the refrigerator for 5 to 7 days.

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